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Tuesday, February 15, 2011

Asparagus Eggs, Sunny Side Up

I experimented with something new this morning, and was relieved to find that it was delicious. There's just something about asparagus that loves lemon and eggs.

Asparagus Eggs:

-1 tbsp olive oil

-Handful of asparagus (I think I had about 10-15 stalks), chopped into 1" pieces

-Juice of 1/2 lemon

-1/8 tsp mustard powder

-Dash of red pepper flakes

-2-3 eggs

-Salt to taste

Heat olive oil in pan over medium heat. Snap tough ends off the asparagus, then chop into 1" pieces. When pan is hot, add asparagus, and saute for about 2 min. Add seasonings and lemon juice, and continue to saute, 1-2 min. Evenly distribute asparagus in the pan, then carefully crack eggs into pan, without breaking the yolks. Sprinkle with salt, if desired. Cook until whites have set--yolks should still be nice and runny--then carefully remove eggs and asparagus to a plate.

Can't go wrong with this combo.



  1. Great recipe. I usually don't eat my eggs runny, but it was surprisingly delicious. I added grass fed bacon to mine. New breakfast fav.

  2. Hey, nice! Glad it turned out well--I now feel ridiculous for not putting bacon in/on/around this in the first place.